Sunny weather is upon us and it’s beautiful outside.
Easter is also coming and I can’t wait to have Easter eggs. Don’t judge, adults are allowed easter eggs as well 🙂
I’m also looking forward to the days off from college and getting one of my exams done next week. The annual exams are coming up soon, and the stress is piling up. Which makes finding a work, life and sleep balance difficult.
But, I’ve disgressed from the important topic. AKA what recipe do I have for you this week?
Lemon blueberry cheesecake bread pudding, complete with positive vibes rather than reminders of exams.
Anyone else stress bake when exams are coming up?
It’s a delicious, but also annoying problem that I have. Yes, it’s fun, but when there’s no more room in the fridge, people can get a little irritated by it.
This recipe is a straightforward bread pudding recipe made lighter with cottage cheese and fat-free Greek yoghurt over heavy cream and regular cream cheese. Just cube the bread and blend the other ingredients together, soak and bake.
For a gooey version, allow the bread to soak for longer and it will make it more custard-like.
I prefer using a crustier bread for this, however any kind of bread will do. I find that white bread works better if you aren’t used to the texture of wholemeal bread.,
The cream cheese is optional here, but I liked the contrast of textures and therefore I chose to add it in.
Finally, baking for 40 minutes will make the middle more underdone than baking for longer and cover after 20 minutes in the oven to prevent overbrowning of the cheesecake goodness.
And yes, in case you were wondering, I added both blueberries and blackberries into the version I photographed for this post. Feel free to do the same if you wish 🙂
Lemon Blueberry Cheesecake Bread Pudding
Inspired by: Chocolate Cherry Cheesecake Bread Pudding
Prep time: 10 minutes
Cook time: 45-55 minutes
Total time: 55-65 minutes
Yield: 6 slices
- 160g / 4 slices
Sliced bread (preferably crusty bread)
- 2 tbsp / 16 g
- 200g / 1 pot
Cottage cheese, low-fat
- 120g / 1/2 cup
Greek yoghurt, fat-free
- 60 ml/ 1/4 cup
- 1/3 cup
Low-calorie sweetener of choice
- 5ml / 1 tsp
- 150g/ 1 cup
Blueberries (fresh or frozen)
- Optional: 45g / 3 tbsp
Cream cheese, reduced-fat
- Cube the bread and set aside in a medium mixing bowl.
- Blend together the other ingredients, aside from the blueberries and cream cheese until very smooth.
- Fold into the bread and then fold in the blueberries and allow to sit for at least 20 minutes or up to 24 hours in the fridge covered.
- Preheat the oven to 170°C/ 150°C fan assisted and lightly grease a medium rectangular casserole dish.
- Drop spoonfuls of the batter into the pan and then add teaspoons of cream cheese in-between the bread pudding batter if desired.
- Bake in the oven for 40-50 minutes, covering after 20 minutes to prevent overbrowning.
- Remove from the oven and allow to cool on a cooling rack slightly before serving or allow to cool and chill for 4-6 hours like a traditional cheesecake if desired.
- Store leftovers in the fridge or in an airtight container for up to 4 days.
Makes 6 servings
Serving size: 1/6 of recipe (with cream cheese included)
|Amount Per Serving|
|% Daily Value *|
|Total Fat 4 g||7 %|
|Saturated Fat 2 g||10 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 72 mg||24 %|
|Sodium 404 mg||17 %|
|Potassium 85 mg||2 %|
|Total Carbohydrate 26 g||9 %|
|Dietary Fiber 1 g||5 %|
|Sugars 6 g|
|Protein 12 g||24 %|
|Vitamin A||3 %|
|Vitamin C||11 %|
The cream cheese is optional, however I like the contrast between the cream cheese and bread pudding so I included it. The nutritional information will change if substitutions are made to the recipe.
Preferably a crusty bread should be used and when baking, 40 minutes will make it underdone and gooey, while it will be firmer with 50 minutes.